[CH] Mmmm, ersters!
=Mark (mstevens@exit109.com)
Fri, 9 May 2008 17:04:39 -0400
Ceviche de Ostras
(Guatemalan Oyster Ceviche)
This dish gets its heat from habanero chiles and a delicious twist from fresh
mint. Make it when you have access to plenty of fresh oysters. If you don't
have a habanero, you can substitute jalapenos. This recipe requires advance
preparation.
48 oysters, shucked
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
3 tomatoes, peeled, seeded and chopped
1 cup chopped onion
1 habanero chile, stemmed, seeded and minced
3 tablespoons finely chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Garnish:
Lettuce leaves
Fresh mint sprigs
Tomato wedges
Place the oysters in a large ceramic bowl and cover them with the lime and
lemon juices. Cover the bowl tightly and refrigerate overnight.
Drain the oysters and reserve 1/4 cup of the juice. Add the remaining
ingredients to the oysters, along with the reserved juice, and toss the
mixture gently.
Line 6 plates with the lettuce leaves, arrange 8 oysters on top of the lettuce
and garnish with fresh mint and tomato wedges.
Yield: 6 servings